I find myself needing veal stock every now and then. But not often enough to make it lately. I haven't been making stock and portioning freezer-ready containers in over ten years. Where can I buy prepared veal stock? Or now that I'm getting back into cooking, where can I procure veal bones? Been using Better than Bouillon Beef stock base.
Not an Austin rec, but I often use Knorr's Homestyle Stock.
I think it is better than BtB or Minors. Not as salty, and has some body. One container with water equal 3.5 cups of stock. I don't dilute, just add a 1/4 t per serving. If I making 4 servings of steak tips with mushroom sauce, I add ~1t, container might be 3-4T. 4 containers in a pack, I don't contaminate the container, and it lasts for months in the fridge.
In my grocery stores, they sell frozen demi glac, might cost ~$10 for 8 oz.